Strawberry Shortcakes, deconstructed

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough ¹/₂ to ⁵/₈ inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut
16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.

To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or
3 shortcakes on the side.

Note: To make sweetened whipped cream, whisk ½ cup cold heavy cream, 1 tablespoon sugar, and ½ teaspoon pure vanilla extract until it forms firm peaks.

If you over whip cream, just add a little extra cream and whisk it in.